Tarte Tatin a classic French dessert usually made with apples but you can use other fruit such as pears, cherries, prunes or quince. Serve it with cream or ice cream.

IngredientsTarte Tatin

For the Pastry

320g/11oz plain flour
225g/8oz ice-cold butter
110g/4oz icing sugar
3 free-range egg yolks

For the filling

6 Cox or 4 Granny Smith apples, peeled, cored and cut into 8-12 wedges
¼ lemon
110g/4oz caster sugar
110g/4oz butter


Preheat the oven to 250C/500F/Gas 9.

Make the pastry in a food processor

Blitz the flour, butter and icing sugar just until they resemble breadcrumbs then add the egg yolks and, using the pulse button, mix until it comes together in a dough.

Remove from the procesor and split into 2 pieces and wrap in cling film and chill it in the freezer for about an hour

For the filling place the apples in a dish and squeeze the lemon juice over them and mix it in gently

Sprinkle 85g/3oz of the sugar in a heavy-bottomed frying pan (one that you can put in the oven) and place  over a medium heat, turning the pan frequently and making sure the sugar doesn’t burn. Allow the sugar to caramelise a little and become a pale golden brown, then remove from the heat

Arrange the drained apple pieces in one layer over the bottom of the pan

Place the pan in the oven and bake until the apples have softened a bit and started to release some liquid – about 10 minutes

Remove from the oven and sprinkle over the remaining sugar and dot the butter on top.

Remove the pastry from the freezer and, using the coarse side of a cheese grater, grate the pastry with long steady strokes over the apples until it forms an even layer at least 2.5cm/1 inch thick. Do not press down.

Return to the oven, turn the heat down to 220C/425F/Gas 7 and bake until the pastry is golden brown – about 20 minutes. Remove from the oven and leave to rest for a minute or two.

Turn the tarte out onto a serving dish so the apples are on top

Serve with cream or ice cream or make some Creme Chantilly


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{April 6, 2012} {Tags: , , , }